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Start with lean chicken and fresh vegetables and finish with a flourish of lively seasonings and you’ve created a fast, low-fat entree.
1 lb. boneless chicken breast
2 T. cornstarch
3 T. oil
1/4 c. chicken broth
2 c. Chinese cabbage,
sliced 3 scallions, chopped
1 c. celery, chopped
2 t. caraway seeds
2 c. bean sprouts
1 T. lemon jc.
3 oz. oriental noodles, cooked.
Cut chicken into small pieces. Heat oil in a deep skillet or wok and sauté chicken in heated oil for 5 minutes. Add cabbage, celery and sprouts. Mix well. Cover and cook over low heat for 3 minutes.
Meanwhile cook noodles according to directions. Then add noodles to chicken mixture.
In separate bowl, mix cornstarch and broth and stir into chicken mixture until thickened. Sprinkle with scallions, caraway seeds and lemon jc.
Use unsalted or low-salt broth to reduce sodium content.